葛氏鲈塘鳢鱼头多糖的制备、结构鉴定及体外生物活性分析

doi:10.7506/spkx1002-6630-20190911-143

食品科学 ›› 2020, Vol. 41 ›› Issue (18): 64-70.doi: 10.7506/spkx1002-6630-20190911-143

葛氏鲈塘鳢鱼头多糖的制备、结构鉴定及体外生物活性分析

高阳杨，闫晓慧，朱畅，张佳霖，刘学军

（1.吉林农业大学食品科学与工程学院，吉林?长春 130118；2.吉林工商学院财税学院，吉林?长春 130507；3.吉林工程职业学院食品工程分院，吉林?四平 136000；4.吉林省轻工业设计研究院，吉林?长春 130021）

出版日期:2020-09-25 发布日期:2020-09-18
基金资助:
吉林省重点科技攻关项目（20130206061YY）

Preparation, Structure Identification and In Vitro Biological Activity of Polysaccharide from Perccottus glenii Head

GAO Yangyang, YAN Xiaohui, ZHU Chang, ZHANG Jialin, LIU Xuejun

(1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China;2. Finance and Taxation College, Jilin Business and Technology College, Changchun 130507, China;3. College of Food Engineering, Jilin Engineering Vocational College, Siping 136000, China;4. Jilin Light Industry Design and Research Institute, Changchun 130021, China)

Online:2020-09-25 Published:2020-09-18

摘要/Abstract

摘要： 研究葛氏鲈塘鳢鱼头多糖（polysaccharide from Perccottus glenii head，PGP）和脱蛋白多糖（deproteinized polysaccharides from Perccottus glenii head，PGP-D）的制备工艺、单糖组成、结构和活性。结果表明：采用胃蛋白酶法脱蛋白效果最佳，其蛋白脱除率为86.0%，多糖损失率为3.7%，羟自由基半清除率为47.6%；扫描电镜显示脱蛋白前后多糖的微观形貌由粗糙球状变为光滑片状；气相色谱-质谱分析表明PGP-D的单糖组成为阿拉伯糖、鼠李糖、甘露糖、半乳糖、半乳糖醛酸和葡萄糖醛酸；紫外扫描光谱鉴定表明PGP-D不含核酸，含有微量蛋白；红外光谱分析表明PGP-D是一种含有β-糖苷键的酸性多糖；PGP及PGP-D均具有较强的抗氧化和抑制血管紧张素I转换酶活性；PGP具有抑制α-葡萄糖苷酶的活性。

关键词: 葛氏鲈塘鳢；多糖；脱蛋白；单糖；结构；生物活性

Abstract: The preparation of polysaccharide (PGP) and deproteinized polysaccharide (PGP-D) from Perccottus glenii head was investigated, and their monosaccharide compositions, structures, and bioactivities in vitro were studied. The results showed that the highest deproteinization efficiency was obtained by pepsin treatment with protein removal rate, polysaccharide loss rate, and half-maximum hydroxyl radical scavenging rate of 86.0%, 3.7%, and 47.6%, respectively. Scanning electron microscopy showed that the microscopic morphology of PGP after deproteinization changed from rough sphere-like to smooth flake-like. Gas chromatography-mass spectrometry (GC-MS) analysis indicated that PGP-D was composed of arabinose, rhamnose, fructose, galactose, galacturonic acid, and glucuronic acid. UV-visible spectroscopy identification showed that PGP-D did not contain nucleic acid but contained trace amounts of protein. Fourier transform infrared spectroscopy analysis showed that PGP-D had the characteristic absorption peak of polysaccharide, which was an acidic polysaccharide containing β-glycosidic bonds. Both PGP and PGP-D had strong antioxidant and ACE inhibitory activities. PGP exhibited an inhibitory effect on α-glucosidase activity.

Key words: Perccottus glenii; polysaccharide; deproteinization; monosaccharide; structure; biological activity

中图分类号:

TS253.2

高阳杨，闫晓慧，朱畅，张佳霖，刘学军. 葛氏鲈塘鳢鱼头多糖的制备、结构鉴定及体外生物活性分析[J]. 食品科学, 2020, 41(18): 64-70.

GAO Yangyang, YAN Xiaohui, ZHU Chang, ZHANG Jialin, LIU Xuejun. Preparation, Structure Identification and In Vitro Biological Activity of Polysaccharide from Perccottus glenii Head[J]. FOOD SCIENCE, 2020, 41(18): 64-70.

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葛氏鲈塘鳢鱼头多糖的制备、结构鉴定及体外生物活性分析

Preparation, Structure Identification and In Vitro Biological Activity of Polysaccharide from Perccottus glenii Head

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